Baked Italian Tomatoes

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Baked Italian Tomatoes

 

 

OK, Jeff Smith calls it " Broiled French Tomatoes " but I prefer

my title for two reasons: one, I believe 'broiled' translates into

'grilled' in Brit English, but in fact these are done in the oven;

and two, I think parmesan cheese is more often associated

with Italian rather than French cuisine.

Servings: 2 if it's the only accompaniment, or 4 if you give

everyone half a tomato each. That's fine if they're nice and big.

 

Time: 15 mins

 

2 big beefy tomatoes

1 clove garlic, crushed

2 tsp olive oil

freshly grated parmesan cheese

dried oregano

salt & pepper

 

1.

Preheat the oven to 200°C. Slice the tomatoes in half

through the equator.

2.

Arrange, cut sides uppermost, in a baking dish.

3.

Sprinkle with S & P and dried herbs.

4.

Mix the crushed garlic with the olive oil and spoon onto

the tomatoes.

5.

Cover with grated cheese.

6.

Bake in the oven (200°C) for 10 mins.